The Coolest Beans: The District's Top Iced Coffee

| Print Post This | Like (0) | Comments (1)

AS THE HEAT and humidity in the District reach rainforest levels, the thought of a steaming cup of coffee matches the appeal of pulling on a sweater.

The solution? Ice it down. And for a small but growing group of java enthusiasts, the best way to do that them keep heat out of the picture entirely.

Cold-brewing is a method of making coffee that involves steeping coarse grounds in water for hours before straining them to create a concentrate. When thinned down and combined with milk and sweetener, they result in a smooth drink with hints of chocolate and vanilla, and a remarkable absence of the bitter kick iced coffee can sometimes carry.

While most coffeehouses still use the more prevalent technique of making hot coffee, chilling it and serving it over ice, cold brews can be found in a few local spots.

"We don't sell many iced drinks in the winter, but during summertime, we just can't keep up with the demand," said Connie Lee, owner of Jolt'n Bolt Coffee and Tea House, a small cafe in Adams Morgan with a funky, purple-trimmed alleyway entrance. "We have to make it in a big 5-gallon container."

Lee said that two years ago, when she bought her shop, cold-brewing was just beginning to catch on locally.

"I'm a big fan of it myself," said Lee, who prefers hers with a shot of vanilla. "I have a sensitive stomach, so the low acidity works very well for me. The taste lasts on your tongue forever."

Modern Times Coffeehouse uses a similar method at its location in the lower level of Van Ness' Politics & Prose bookstore.

"Using cold water makes it so there's less acid, and it's very smooth," said co-owner Javier Rivas.

Joel Finkelstein serves two types of iced coffee at Qualia Coffee — a sublime cold brew and a cold drink with hot coffee brewed directly over ice — and his Petworth shop features on-site bean roasting. While Finkelstein said he likes the hot method because it retains more of the subtleties that coffee aficionados enjoy, he understands the appeal of cold brews.

"It's more of a confection," said Finkelstein. "It's a treat."

» Jolt'n Bolt Coffee and Tea House, 1918 18th St. NW; 202-232-0077.
» Modern Times Coffeehouse, 5015 Connecticut Ave. NW; 202-362-2408. (Van Ness-UDC)
» Qualia Coffee, 3917 Georgia Ave. NW; 202-248-6423. (Georgia Ave.-Petworth)

Written by Express contributor Robert Margetta
Photo by Kevin Dietsch for Express